Iran’s saffron exports up by 42%
An official said the volume of Iran’s saffron exports has risen by 42 per cent in the current Iranian calendar year (began March 21) as compared with a year before.
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Tehran’s Grand Bazaar
Tehran’s Grand Bazaar is one of the oldest shopping malls in the world, and easily one of the largest. Spread out over 20 square kilometres, the Grand Bazaar’s winding maze of corridors, alleyways, stairwells and hidden passages run for over 10 kilometres in length. Everything, and I mean everything you could possibly want to buy can be found here.
Tabriz Historic Bazaar Complex
Tabriz has been a place of cultural exchange since antiquity and its historic bazaar complex is o...
Saffron: Why Iran’s ‘Red Gold’ Is So Prized
International sanctions against Iran were lifted this week, but there are still many restrictions on trade between Iran and the United States. A number of Iranian products will be allowed in though, including caviar, carpets and saffron.
Honey, pistachio and saffron kulfi
The kulfi looks pretty served as four individual desserts, but also looks quite impressive as one large dessert when served at the table. You will need 4 x 200ml individual moulds or an 800 ml mould for this recipe.
Orange & saffron syrup cake
Ingredients
100g skinned hazelnuts, ground
50g semolin or polenta
175g golden cast...
Grilled steak ratatouille & saffron rice
Ingredients
RATATOUILLE
1 courgette
1 small aubergine
2 mixed-colour peppers
...
Gulab jamun (sticky saffron-flavoured dumplings)
These are really delicious and one of India’s favourite little desserts. They are traditionally made with reduced milk but as that takes a lot of time and effort, many of us make them with dried milk powder instead. They are easy to make and the only two tricks to getting them right is a soft dough and frying them over a very low heat so they cook all the way to the centre. They are very moreish! Serve as they are or warm with a scoop of vanilla ice cream.
Potato-crusted saffron rice
A gently sweetened rice and potato bake perfumed with saffron, though it’s fried really, not baked, until crisp and golden. Use a mandoline to slice the potatoes as they need to be exactly the same thickness for even cooking. The saffron sugar syrup will continue to develop flavour and colour over a period of seven days so begin this step up to a week in advance.
Saffron zoolbiya (deep-fried pastry with saffron sugar syrup)
This simple yet addictive deep-fried Persian dessert works equally well with any kind of sugar syrup. I use saffron, but you could try rosewater, orange blossom or your own blend of flavours. The saffron syrup will continue to develop flavour and colour over a period of seven days, so begin this step up to a week in advance.